Been doing BBQ for 20+ years. Steven's books have really helped me up my game. People love my Q. Anyway, I'm trying to move up to the next level, and by that I mean: I want to cook a rack of ribs like the BBQ Team called "Just North of Memphis."

I was recently at the St. Petersburg, FL "Rib Fest." I sampled most of the Q. Very little of what I ate was on par with what I can make until I stopped by the JNOM team. Their ribs are simply the best I have ever had, and they are better by a long ways. Not a photo-finish. These things transend every rib I have ever eaten.

I have looked and looked for at least a hint of an idea how they make them. Here is all I have been able to find. They are served dry with what appears to be very little rub. The rub has a good deal of salt in the flavor profile. I know they smoke them vertically (hanging). I know they use maple wood, and I know there is steam in the smoke from water pans. Thats it folks. The rest is a mystery.

Does anyone have any more information? If you ever get the chance, do not miss trying these ribs. They are the show stopper. I wondered why the line for food at their location was 45 minutes longer than everyone else cooking at this show. I found out! Incredible.

Unfortunately I'm not familiar with their ribs so I'm afraid I can't offer any suggestions. Since you have good approximations of the wood and smoking method used, what about working backward from the final color of the ribs? It'd probably be pretty tedious, though.

Unfortunately I'm not familiar with their ribs so I'm afraid I can't offer any suggestions. Since you have good approximations of the wood and smoking method used, what about working backward from the final color of the ribs? It'd probably be pretty tedious, though.

The ribs are golden, not the dark rusty brown that comes from a normal KC or Memphis type of rub. The surface of the meat was plain to see, almost as if there was very little rub on it. I also found they do not brine, or otherwise soak, mop, or mist the ribs with anything.